Save My neighbor brought this to a block party last summer, and I watched the bowl empty in minutes. The next week, I knocked on her door with a notepad. She laughed and said it was just pantry staples thrown together on a whim, but the tangy-sweet dressing and the way the pasta soaked up every bit of flavor made it unforgettable. I've been making my own version ever since, tweaking the crunch and the herbs until it felt like mine.
I made this for my sister the day she moved into her first apartment. We ate it straight from the bowl on her empty kitchen counter, using mismatched forks she'd grabbed from our parents' house. She said it tasted like celebration and relief all at once. Now, every time I toss this together, I think of her laughing with mayonnaise on her chin, surrounded by cardboard boxes and possibility.
Ingredients
- Spiral pasta (250 g): Fusilli or rotini grab onto the dressing like little flavor traps, and they hold up better than penne or bowties when chilled.
- Boneless, skinless chicken breasts (2, about 300 g): Seasoned simply and seared until golden, they add protein and substance without overpowering the bright vegetables.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): A fruity olive oil in the dressing rounds out the tang and makes everything taste more luxurious.
- Salt and black pepper: Season the chicken generously before cooking so every bite has a backbone of flavor, not just the dressing.
- Cherry tomatoes (1 cup, halved): Their sweetness bursts against the mustard, and halving them releases just enough juice to moisten the pasta.
- Cucumber (1 cup, diced): Adds a cool, crisp contrast that keeps the salad from feeling too rich or heavy.
- Red bell pepper (1/2, diced): Brings color and a faint sweetness that plays beautifully with the honey in the dressing.
- Red onion (1/4 cup, finely chopped): A little sharpness wakes up the other ingredients, but chop it fine so it doesn't overpower.
- Celery (1/4 cup, thinly sliced): The crunch and subtle bitterness balance the sweetness and add texture in every forkful.
- Mixed salad greens (2 cups, optional): Toss them in if you want more bulk and freshness, or leave them out for a denser, pasta-forward salad.
- Dijon mustard (3 tbsp): The foundation of the dressing, sharp and tangy without being harsh.
- Honey (2 tbsp): Mellows the mustard and adds a glossy sweetness that coats everything evenly.
- Mayonnaise (2 tbsp): Gives the dressing body and creaminess, you can swap in Greek yogurt for a lighter version.
- Apple cider vinegar (1 tbsp): Brightens the whole dish and cuts through the richness with a gentle acidity.
- Garlic powder (1/2 tsp): A whisper of garlic that blends into the background and lifts the other flavors.
- Fresh parsley (2 tbsp, chopped): A final flourish of green that makes the salad look and taste more alive.
Instructions
- Cook the pasta:
- Boil the spiral pasta in salted water until al dente, then drain and rinse under cold water to stop the cooking and cool it down. This keeps the pasta firm and prevents it from turning mushy when you toss it with the dressing.
- Season and cook the chicken:
- Sprinkle the chicken breasts with salt and pepper, then sear them in a hot skillet with olive oil for 5 to 6 minutes per side until golden and cooked through. Let them rest for a few minutes before slicing so the juices stay inside.
- Prep the vegetables:
- While the chicken rests, halve the cherry tomatoes, dice the cucumber and bell pepper, chop the red onion finely, and slice the celery thin. Gather everything in a large bowl along with the cooled pasta and sliced chicken.
- Make the honey mustard dressing:
- In a separate bowl, whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until smooth and emulsified. Taste and adjust the sweetness or tang to your liking.
- Toss and combine:
- Pour the dressing over the pasta, chicken, and vegetables, then toss gently with a large spoon or your hands until everything is evenly coated. The dressing should cling to every piece without pooling at the bottom.
- Garnish and serve:
- Sprinkle chopped parsley over the top and serve immediately, or cover and chill for up to 2 hours to let the flavors meld. The salad tastes even better after a little time in the fridge.
Save One evening, I brought this to a friend's backyard gathering and set it on a picnic table next to a dozen other dishes. By the time the sun set, the bowl was scraped clean and three people had asked for the recipe. It wasn't fancy or complicated, but it felt like the kind of food that brings people together without trying too hard. That's when I knew it had earned a permanent spot in my rotation.
Make It Your Own
Swap the chicken for grilled shrimp or canned chickpeas if you want a different protein, or leave it out entirely for a vegetarian version. Add sweet corn, frozen peas, or shredded carrots for extra color and crunch. If you like heat, stir a pinch of cayenne or a drizzle of hot sauce into the dressing. The formula is forgiving, so follow your cravings and use what's already in your fridge.
Storing and Serving
This salad keeps well in the fridge for up to two days in an airtight container, though the vegetables may soften slightly. If you're making it ahead, hold back the greens and parsley until just before serving so they stay crisp and bright. Let it sit at room temperature for ten minutes before eating if it's been chilled, the flavors bloom more when it's not ice cold. Serve it as a main dish on its own or alongside crusty bread and iced tea for a simple, satisfying meal.
What to Pair It With
A crisp Sauvignon Blanc or a chilled Pinot Grigio complements the tangy dressing and cuts through the richness of the mayonnaise. If you're skipping wine, try lemonade, sparkling water with lime, or a pitcher of iced green tea. On the side, consider garlic bread, a bowl of fresh fruit, or a simple green salad with a light vinaigrette to round out the meal.
- Add a handful of toasted sunflower seeds or slivered almonds for extra crunch and nuttiness.
- Toss in a handful of fresh basil or dill instead of parsley for a different herbal note.
- Drizzle a little extra honey over the top just before serving if you want a touch more sweetness.
Save This salad has become my go-to when I need something that feels special but doesn't demand much from me. It's bright, balanced, and forgiving, and it always tastes like a little victory on a plate.
Kitchen Guide
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely. Using store-bought rotisserie chicken saves time and works beautifully. Simply shred or dice it and add directly to the salad in step 3. You'll cut preparation time significantly.
- → How long does this salad stay fresh?
The assembled salad keeps for up to 2 hours refrigerated before dressing begins softening the vegetables. For longer storage, keep components separate and combine shortly before serving. The dressing itself lasts 3-4 days in an airtight container.
- → What vegetables can I substitute?
Feel free to swap based on preference and season. Sweet corn, peas, shredded carrots, avocado, radishes, or green beans all work wonderfully. Use whatever fresh vegetables you have on hand.
- → Is this dairy-free adaptable?
Yes. Replace the mayonnaise in the dressing with Greek yogurt or dairy-free mayo for a lighter version. This keeps the salad creamy while accommodating dietary restrictions.
- → Can I grill the chicken instead of pan-searing?
Definitely. Grilled chicken adds wonderful smoky depth. Grill at medium heat for 6-7 minutes per side until cooked through. Let rest before dicing to maintain tenderness and juiciness.
- → What beverages pair well with this dish?
Crisp white wines like Sauvignon Blanc complement the honey-mustard notes beautifully. For non-alcoholic options, iced tea, lemonade, or sparkling water with citrus work perfectly.